Steven Raichlen's Barbecue! Bible

Posts Tagged ‘beef’

MARK MILLER

GRILLING, OAXACAN MARKET STYLE This just in from our uber foodie friend Mark Miller (founder of the legendary Coyote Cafe and many other restaurants) at the November 20 Market in Oaxaca, Mexico. (You can read about it on page 500 of Barbecue Bible.) Most patrons don't do the grilling, like Mark is here, but they do select the meat: carne de res (beef); cecina (chile-marinated pork); costillas (ribs); etc. You pile the grilled meat on tortillas with...

Read more →

JERKY

JERKY, REDUX We had no idea when we published the jerky edition of "Up in Smoke" recently that it would generate such a great response. Jerky, it seems, has a huge legion of fans. (Sign up here for the free monthly newsletter: see the white newsletter link on the left.) One of those fans is Steven's colleague in barbecue, Nancy Loseke, who recently wrote an e-book on jerky for Traeger Pellet Grills. (Her Texas 075, loaded with smoking meat, is...

Read more →

BBQU 2011 #2

WHAT'S ON THE MENU AT BBQU (PART 1)? Here are some food photos we snapped at Barbecue University recently, illustrating our tendency to cook entire meals on the grill--eight recipes per day. In the photo above? Ember-roasted gazpacho. Incidentally, sign-ups for next year's sessions (scheduled for June 6 - 9 and June 9 - 12) have already begun. For more information, please click on "BBQ U" (see the link on the left hand side of our homepage). ...

Read more →

KOGI TRUCK – STEVEN

HOT STUFF FROM LOS ANGELES  You don't need a degree in restaurant hopping to know that some of the best food in L.A. (or Portland, Oregon, or New York City) comes off a truck. Steven finally caught up with with the Kogi truck on trendy Abbot Kinney in Venice, California, that his assistant had been raving about for months. So what's everyone lined up for? Chef Roy Choi's Korean barbecue tacos--available as beef short ribs (sweet and...

Read more →

LE MAITRE DU GRILL 2011

LE MAITRE DU GRILL, 2011 ("THE GRILL MASTER")    Steven is framed in the viewfinder of our new high-tech HD (high definition) camera.    Steven prepares to barbecue Kansas City-style ribs on a rib rack.    Indian cheese kebabs (for the recipe and story, see Planet Barbecue).    Lomo al trapo--beef tenderloin roasted in a salt- and cloth-crust.

Read more →

PRIME RIB

PRIME RIB ON THE SET OF LE MAITRE DU GRILL    Nothing says "luxury" like a full 7-bone prime rib. Here's how we did it on the set of Steven's French language TV show, Le Maitre du Grill.  Start with a full 7-bone rack--15 to 20 pounds of proteinaceous pleasure.    Stud it with garlic and rosemary and place it on the rotisserie.      Here's what it looks like after 2-1/2 hours of cooking. ...

Read more →

Are you hungry yet?

Are you hungry yet? Here are some of the dishes we prepared during the taping of Primal Grill 3. (Show launches in May, 2010) Texas beef clod (smoked for 10 hours over oak) Jamaican jerk chicken Buccaneer ribs

Read more →

Caveman T-bone hits the Today Show

Caveman T-bone hits the Today Show If you happened to be walking by Rockefeller Plaza at around 8:40 a.m. on June 29, you witnessed a strange sight: a guy cooking bible-thick steaks on a bed of blazing charcoal--without even using a grill grate. It was Steven, bringing his Caveman T-bones--and the Ultimate Grilling Contest--to the Today Show. Matt Lauer was intrigued--so intrigued, he whacked off a 1 inch slice of the steak even before Steven...

Read more →

Ribs in Rock Center

Ribs in Rock Center As the sun rose over Rockefeller Plaza last week, Steven fired up a half dozen charcoal grills to prep for a rib segment for Weekend Today. Pictured here: Lone Star Beef Ribs (with a tall neck bottle of Lone Star beer) for making the mop sauce. Also on the menu: First Timers Baby Back Spare Ribs and Country Style Ribs with Chilean Pebre. So what's involved in prepping for a show like Weekend Today? Here Steven goes over smoking...

Read more →

picanha

One of the most unabashedly delectable meats at a chop house, like Chima, is picanha--a rolled piece of top sirloin with a thick cap of fat on top. Here's my step-daughter, Betsy, about to receive some paper-thin slices of picanha, the outside salty and crusty, the inside juicy and red. When meat's this good, you don't really need much of a condiment, but with barbecue, Brazilians traditionally serve farofa--cassava flour roasted with bacon, peppers,...

Read more →